TNT Diner

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Tag: India Mahal University Place


Heavy on the heat: Tandoor ovens create succulent grilled meats

Chicken coated with yogurt and spices is inserted on a skewer into a Tandoori clay oven. Sumay is an Indian Restaurant on Puyallup's South Hill owned by Ramesh Kumar. Photo by Peter Haley/Staff photographer

Don’t think of tandoori as only that brightly colored red chicken on a typical Indian buffet. Tandoori is not just a dish – it’s a cooking method. Delve deeper into the cooking style to find a world of grilled meats beyond chicken tandoori. Lamb, fish and shellfish are all popular dishes at local Indian restaurants.
Tandoors, the clay ovens that create tandoori, cook meat and bread at very high heat in a short amount of time. Internal oven temperatures can reach as high as 800 degrees. At home, a traditional tandoor might be powered by hot coals, but in South Sound restaurants, the tandoor is fueled by gas. Gas heats the clay walls of the oven and lava rocks in the bottom radiate intense heat that quickly cooks meat and bread, such as naan. Read more »